Ok, so I bottled my cider (just apple juice and nottingham yeast) this weekend. I was going to split the batch, some with priming sugar and age for a while, and some with 3 1/2oz of apple juice as back sweetening and consume strait away. I was going to let the back sweetened bunch carb for a couple days and then pasteurize. My mistake was that I failed to sort the separate bottles and am now forced to pasteurize the whole batch in order to avoid bottle bombs. My question is will a pasteurized cider still "age" without any live yeast?